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CARLA HALL Curry Chicken Salad with Cumin Biscuit

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This curried spin on chicken & biscuits is just what your stomach is craving!

ingredients
CURRY CHICKEN SALAD WITH CUMIN BISCUIT
CURRY CHICKEN SALAD
2 tablespoons olive oil
1 small onion (peeled and finely chopped)
2 cloves garlic (peeled and minced)
2 tablespoons curry powder
1 1/2 cups mayonnaise
1/4 cup golden raisins
3/4 cup mango (peeled and diced)
1 lime (zested and juiced)
1 rotisserie chicken (skin discarded, shredded)
1/4 cup cilantro (roughly chopped)
1/2 cup cashews (toasted, roughly chopped)
BISCUITS
2 1/2 cups all-purpose flour (plus additional for rolling)
1 teaspoon sugar
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1 stick unsalted butter (chilled, sliced into pats)
1 cup milk (chilled)
1 egg (lightly beaten)
2 tablespoons water
1/4 cup cumin seed

directions
For the Curry Chicken Salad: in a large sauté pan add the olive oil and heat over medium heat. Add onion and sauté until almost tender, about 5 minutes. Add the garlic and curry powder and cook an additional two minutes. Remove to a bowl and allow to cool completely.
In a large bowl add the mayonnaise, golden raisins, mango, lime juice and zest and onion mixture. Mix to combine. Add the rotisserie chicken and mix to coat. Add the cilantro and cashews and mix until just combined. Serve on cumin biscuit.
For the Biscuits: preheat oven to 450ºF. Grease baking sheet with butter.
In a large bowl add the flour, sugar, salt, baking powder, and baking soda. Add the pats of butter and use fingertips to pinch butter into the flour mixture to form small pea-sized pieces.
Lightly coat work surface with non-stick cooking spray and then dust with flour (the spray keeps the flour in place).
Add the milk and mix until the dough forms a shaggy ball and there are no dry bits of flour left. The dough should be slightly sticky.
Transfer the dough to the prepared work surface. Lightly coat hands with flour and gently press the dough with the heels of your hands to form it into a smooth flat disc, 1/2-inch thick. With a floured 3-inch biscuit cutter, cut the dough into rounds and place on baking sheet 1-inch apart. Stack the scraps and press and cut again. Place biscuits on prepared baking sheet. Refrigerate until cold about 10-12 minutes.
In a small bowl, add the egg and water and whisk to combine.
Once biscuits are chilled, brush the egg wash on top of the biscuits and sprinkle with cumin seeds. Bake 10-12 minutes or until golden brown and allow to cool completely.
Tips:
– Serve the chicken salad on a lettuce cup!
– Cook and crisp the chicken skin separately and serve on top as a crunchy garnish!

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